Buseca - Traditional Argentine Tripe Stew

Ingredients

Beef tripe

1 pound, cleaned and cut into strips

Salt

to taste

Black pepper

to taste

Paprika

1 tablespoon

Bay leaves

2

Beef broth

4 cups

Canned tomatoes

1 (14-ounce) can, diced

Potatoes

2 medium, peeled and diced

Celery

2 stalks, diced

Carrots

2 medium, diced

Garlic

4 cloves, minced

Onions

1 large, chopped

Olive oil

2 tablespoons

Fresh parsley

for garnish

Instructions

1. Rinse the beef tripe under cold water to remove any impurities. In a large pot, cover the tripe with fresh water and bring to a boil. Reduce the heat and simmer for 10 minutes. Drain and set aside.
2. In the same pot, heat the olive oil over medium heat. Add the chopped onions and minced garlic, cooking until they are soft and fragrant, about 5 minutes.
3. Incorporate the diced carrots, celery, and potatoes into the pot. Stir and cook for an additional 5 minutes until the vegetables start to soften.
4. Add the canned tomatoes, beef broth, bay leaves, paprika, salt, and pepper to the pot. Stir well and bring the mixture to a boil.
5. Once boiling, add the boiled tripe back into the pot. Reduce the heat to low and cover, simmering for about 2 hours, or until the tripe is tender and the flavors meld beautifully.
6. Taste and adjust the seasoning with additional salt and pepper if needed.
7. Serve the buseca hot, garnished with freshly chopped parsley for a touch of color and flavor. Pair with crusty bread for dipping and a refreshing green salad.